If you’re craving a quick and flavorful dinner, this Asian inspired sheet pan crispy chicken and vegetables is just what you need. Tender bites of chicken, roasted veggies, and a sweet ginger soy glaze, it’s the perfect balance of savory, slightly spicy, and just a touch of sweetness.
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I love this dish because it comes together so easily on one sheet pan. The chicken gets a light coating that crisps up beautifully in the oven, while the broccoli, peppers, and onion roast to perfection. It’s one of those meals that tastes like takeout but is even fresher.
If you love easy chicken dinners like this, you might also enjoy my Orange Chicken, Coconut Curry Chicken, or Air Fryer Kung Pao Chicken.
Why you'll love this recipe
- Our Sheet Pan Asian Chicken and Vegetables is a one-pan meal for easy preparation and cleanup.
- Sheet Pan Chicken and Vegetables is customizable with different vegetables or proteins to suit your tastes.
- Great for leftovers and meal prepping ahead of time.
- The ginger soy glaze is packed with flavor.
Ingredient List
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- large egg
- skinless boneless chicken breast
- cornstarch
- red chili flakes
- kosher salt
- ground black pepper
- sesame oil
- broccoli floret
- cubed red bell pepper
- yellow onion
- soy sauce
- chopped fresh ginger
- honey
- sesame seeds
- avocado oil
- green onions
Equipment
- Cutting Board
- knife
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Whisk
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a large bowl, toss chicken pieces with the whisked egg.
- In another bowl, whisk together cornstarch, red chili flakes, salt, and black pepper. Add chicken and toss to coat. Drizzle with 1 Tablespoon of sesame oil and place on one side of the sheet pan.
- On the other half of the pan, add broccoli, bell pepper, and onion. Drizzle with remaining 1 Tablespoon sesame oil and toss to coat.
- Bake for 18 minutes.
- While baking, make the sauce: Whisk cornstarch with soy sauce. Stir in ginger, honey, and sesame seeds.
- After 18 minutes, pour sauce over chicken and veggies. Toss gently, then return to oven for 3 more minutes. Serve over white rice.
Eileen's Tips for Success
- Cut the chicken and veggies into uniform sizes so they cook evenly.
- Don’t skip the drizzle of sesame oil, it helps with crisping.
- Toss everything again after adding the sauce so it coats nicely.
Frequently Asked Questions
Can I use frozen vegetables?
Can I double this recipe?
What can I use instead of cornstarch?
Variations
Want to change up this recipe? Here are some ways to change the flavor of this dish.
- Protein: Chicken thighs, pork, or pork tenderloin can be used.
- Vegetables: Add snap peas or carrots for extra vegetables.
- Spice: Make it spicier by adding sriracha or extra chili flakes to the sauce.
- Gluten-Free: Instead of soy sauce, use tamari or amino acids.
Make-ahead, storage, and freezer tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
- Make ahead: Chop the veggies and mix the sauce ahead of time to save prep work.
- Freezing: Let the chicken and veggies cool completely, then freeze in an airtight container for up to 1 month.
Serving Suggestions
Serve Ginger chicken with potstickers, oven-baked fried rice, chow mein, Instant Pot Rice, or Quinoa.
Similar recipes
Looking to try some more Asian inspired recipes? Check out these recipes; you are going to love them.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Asian Inspired Sheet Pan Chicken and Vegetables
Equipment
Ingredients
Instructions
- Preheat the oven to 375°F/ 190°C. Spray a sheet pan with ½ teaspoon avocado oil or non-stick cooking spray.
- In a large mixing bowl, add 1 ½ pounds skinless boneless chicken breast (cut into bite-size pieces) and toss with 1 large egg, whisked. Set aside.
- In another large mixing bowl, whisk ¼ cup cornstarch, 1 teaspoon red chili flakes, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper.
- To the bowl, add the chicken, excluding the excess egg wash, and toss in the cornstarch mixture. Drizzle with 1 Tablespoon sesame oil and toss gently. Place on one side of the sheet pan.
- On the other half of the baking sheet, add 1 cup broccoli floret, chopped, 1 cup red bell pepper, cubed, and 1 large yellow onion, chopped. Drizzle with remaining 1 Tablespoon sesame oil and toss to combine.
- Bake on the middle rack in the preheated oven for 18 minutes.
- While the sheet pan is in the oven, in a small mixing bowl, add 1 teaspoon cornstarch, slowly pour ½ cup soy sauce into the bowl, whisking until the cornstarch is dissolved. Stir in 1 Tablespoon chopped fresh ginger 1 ½ Tablespoons honey, and 1 teaspoon sesame seeds. Pour over the chicken and vegetables after they have baked for 18 minutes. Stir and bake for another 3 minutes in the oven.
- Remove from oven. The chicken should be cooked through. Serve with sesame seeds and chopped green onions. Serve over rice, noodles, or cauliflower rice.
Nutrition
Notes
Store in the refrigerator in an airtight container for up to 5 days.
How to freeze
Allow to cool down and freeze in an airtight container for 1 month.
How to reheat
Reheat in the microwave until heated through. I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. Don’t forget to shop at the Everyday Eileen store on Amazon
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